The nutrition low in flavanols leads to memory loss in the elderly, according to a study published in the Proceedings of the National Academy of Sciences.

Flavanols are nutrients known for their antioxidant properties, found in certain fruits and vegetables vegetables, such as cabbage, grapes, peaches, tomatoes, lettuce, broccoli and onions.

Researchers tested flavanol intake and memory loss due to normal aging in 3,500 healthy older adults. They found that supplementing these dietary components in adults over 60 with mild flavanol deficiency improved their performance on these tests.

Specifically, the flavanols they improved the function of the dentate gyrus, a specific area within the hippocampus of the brain, an area vital for learning new memories. However, they did not improve memory related to other areas of the brain.

Also, researchers argue that the aging brain requires specific nutrients for optimal health, just as the developing brain requires specific nutrients for proper development.

As Columbia University neuropsychology professor and one of the study’s leaders, Adam Brickman, notes, “the improvement among study participants who had a low-flavanol diet was significant and raises the possibility of using flavanol-rich diet or supplements to improve of cognitive function in the elderly”.